Sunday, October 14, 2007

A twist on eggs benedict

What do you do when you have Dungeness crab meat, tarragon, and puff pastry just begging to be used? I don't know what you do, but I made a nice brunch dish today:

Made puff pastry shells, and a "real" Bearnaise sauce out of Peterson's Sauces. Moistened the crab meat with a little sauce, put it on the shell, topped with poached eggs, sauce all over, asparagus on the side. Yum...a little Champagne never hurts, either...

The Bearnaise was the challenging part, as I had to whisk the egg yolks and 1T water per yolk over simmering water until it turned into a very thick foam (a sabayon). The nice thing about doing the sabayon, though, is that you don't have to worry about the sauce breaking when you put in the clarified butter, so you don't have to dribble it in, just pour in slowly and stir gently with the whisk off heat. Then add the seasoning reduction and salt to taste. I'm glad it turned out well.

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